MARCH 22, 2012
BROC STAR
Ricotta toasts with a healthy crunch
Reprinted from "My Pizza" by Jim Lahey with Rick Flaste. Copyright 2012. Photos copyright 2012 by Squire Fox. Published by Clarkson Potter/Publishers, a division of Random House, Inc.
Jim Lahey's famous recipe for no-knead pizza dough has helped us make professional-quality pizza crust at home. But we always had trouble recreating the sauces and toppings the famed baker makes at his Manhattan pizzeria, Co.--that is, before My Pizza hit the shelves. In the new cookbook, Lahey reveals the secrets behind his classic pies alongside recipes for the starters, sides and sweets that bookend meals at Co. We're starting with these boldly flavored broccoli-rabe-and-ricotta toasts. It's the perfect snack to take the edge off guests' hunger at our next pizza party.
Broccoli Rabe and Ricotta Toasts
Recipe adapted from "My Pizza" by Jim Lahey (Clarkson Potter)
MAKES 8 TOASTS
INGREDIENTS
8 stalks broccoli rabe, trimmed
1½ tablespoons extra-virgin olive oil
2 garlic cloves, sliced 1⁄8-inch thick, plus 1 clove, halved
Red-pepper flakes
Salt and coarsely ground black pepper
Eight ¼-inch slices crusty, slightly stale Italian bread, toasted
3 tablespoons fresh ricotta cheese
½ teaspoon finely grated lemon zest
START TO FINISH: 20 MINUTES
DIRECTIONS
1. Bring a medium saucepan of salted water to a boil. Meanwhile, fill a medium bowl with ice water and set aside.
2. Blanch the broccoli rabe in the boiling water until bright green, about 20 seconds. Transfer it to the ice bath immediately to halt the cooking. Drain the broccoli rabe, pat it dry and set aside.
3. In a medium skillet, heat 1 tablespoon of the olive oil. Add the sliced garlic and a pinch of the red-pepper flakes and cook for 30 seconds. Slice the broccoli rabe into 2-inch pieces and add it to the skillet. Cook, shaking the skillet continuously, for about 1 minute. Season with salt and pepper. Transfer the mixture to a plate and let cool slightly.
4. Rub each toast on one side with the garlic clove; discard the garlic clove. Spread the ricotta evenly over the toast and season generously with pepper. Divide the broccoli rabe evenly among the toast. Sprinkle with the lemon zest, additional red-pepper flakes and salt.
5. Arrange the toasts on a serving platter, drizzle with the remaining olive oil and serve immediately.
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